This is my version of pork green chili stew. My family and friends say it’s absolutely delicious. This recipe has been a winner at a couple of chili cook-offs. I often get requests to make this chile.
serves8 to 10
prep time30 Min
cook time3 Hr
pork butt or shoulder, cut into small dice
freshly ground black pepper
yellow onions, diced
green bell peppers, diced
anaheim or poblano chiles, diced
jalapenos, seeds removed, and finely chopped
garlic cloves, peeled and finely chopped
tomatillos, peeled, roasted, chopped, and pureed in a blender in chicken stock
coriander seeds, crushed and soaked in a scant amount of water
bunch cilantro, cleaned and chopped
(10-oz) rotel tomatoes or 1 (16-oz) can stewed tomatoes mexican style
How To Make
Season the pork meat generously with salt and pepper.
Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Remove pork and put into a large Dutch oven.
Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.
Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
Add the Sauteed vegetables, pureed tomatillos, dried herbs, RoTel tomatoes, and cilantro to the meat. Cover with the chicken stock, bring to a boil, then reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.
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